Australian Native Slow-Cooked Chicken with Blood Orange & Wild Rice Salad

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This recipe is not only perfect for weeknights when you're short on time, but it also makes the perfect meal to prepare for weekday lunches for work. The Australian Native Tea not only helps to tenderise the chicken, but also enhances protein absorption. Paired with antioxidant-rich black rice, it supports a healthy gut, skin, and nervous system. This recipe is by Nutritionist Laura Saunders.

 

Ingredients

Chicken

• 1 heaped tbsp Australian Native Tea
• 250ml boiling water
• 8 organic chicken thighs (approx. 600g)
• 1 tbsp fennel seeds
• 1 tbsp EVOO
• Sea salt flakes
• Cracked black pepper

Wild Rice Salad

• 250ml organic bone broth 
• 1 cup black rice, washed
• 1 bunch chives, roughly chopped
• 1 bunch flat-leaf parsley, roughly chopped
• 1 tbsp EVOO
• 1/2 cup lightly toasted hazelnuts, roughly chopped
• Sea salt flakes
• Cracked black pepper

 

Method 

1. Preheat oven to 170°C fan-forced. Place tea leaves into your Mayde Tea stainless steel tea strainer, and brew in 250ml boiling water for 4 minutes. 
2. Place chicken into a large baking dish, and carefully pour over the tea. Now sprinkle over fennel seeds, drizzle with olive oil, and season with salt and pepper. Place in the oven for 30 minutes. 
3. While the chicken is baking, you can start making your wild rice salad. Place washed rice into a medium saucepan, over medium heat, and carefully pour over bone broth.  Allow to simmer for 20 minutes, or until the rice is tender. 
4. Once the rice is cooked, transfer it into a serving dish, and add chives, parsley, olive oil, salt, and pepper, using a spoon to combine. Sprinkle over hazelnuts and serve alongside the chicken.